Classic Blueberry Muffins

1.Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.

2.In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

3.In another bowl, whisk together the wet ingredients: buttermilk, melted butter, eggs, and vanilla extract.

4.Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. Do not overmix. The batter may be lumpy.

5.In a separate small bowl, toss the blueberries with a tablespoon of flour. This will help prevent them from sinking to the bottom of the muffins.

6.Gently fold the blueberries into the batter.

7.Fill each muffin cup about 3/4 full with the batter.

8.If desired, prepare the streusel topping by combining the flour and sugar in a small bowl. Cut in the cold butter using a pastry cutter or your fingers until crumbly.

9.Sprinkle the streusel topping over the muffins.

10.Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

11.Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.